Tasty Brick



I have been making sourdough on and off for years but can't seem to get the rise that I need.

I follow the recipe of pane francese 1 and the instructions from slash and burn beginners blog.

My starter is my own and I discard half and then add equal quantities of flour and water until it is really active (usually 3 feeds over 2 days).  

The bread tastes great and toasts well but you couldn't eat it in a sandwich as it is really dense/heavy.

To make the bread I use 180g starter, 320g water, 450g white strong organic flour, 50g rye flour, 10g salt.  I start by giving it a quick knead every 10 mintes or so as in the recipe and then fold every hour or so for about 4 hours and then put into banneton for 3 hours or so and then bake in oven on pizza stone (spray with water) for about 35-40mins at about 190oC.  I take it out and let it go cold before cutting it.

Any suggestions please?

Thanks in advance


10 users have voted.


LeadDog's picture
LeadDog 2014 July 25

The formula is at 64% hydration which is lower that what I make bread.  The first thing I would try is more water.  I make my bread at about 67% hydration.  The higher the hydration the more open the bread will be.

g1moritz 2014 July 26


I would by no means call myself an expert however I use the Bourke St Bakery recipes and their basic sour dough one calls for way more starter than you are using...

405 g white starter

765 g plain organic flour

400 mL water

20 g sea salt


I would imagine this could make a significant difference to the amount of rising going on....good luck!

108 breads's picture
108 breads 2014 July 30

In addition to changing the hydration as already suggested, I would do the folds a few times within the first two hours and then set to do the first rise. I would definitely use less starter, maybe half or much less depending on how long you want to stretch out the timing of the first rise fermentation period. I would then either refridgerate the dough for up to 30 hours or bake after at least an hour of a post-shaping final rise. If you are much more scientifically-minded than I am, you try these one at a time to determine what works. Try the hydration adjustment first.

farinam's picture
farinam 2014 August 3

Hello salsaff,

I use the pane francesa recipe as my standard recipe for everyday bread.  I put up a photo blog showing the various stages that might give you a feel for what to look for.  As an aside, I use wholemeal wheat rather than rye which will make a small difference in the characteristics of the dough compared to the rye that you use.


Good luck with your projects and let us know how you go.


salsaff 2014 August 7

Thanks everyone for your help - I will try a bit more water and stretch out the dough a bit more

Will let you know how i go


Thanks so much

salsaff 2014 August 23

Thanks so much!  I increased the water to 370g and used mostly rye (because that is what I had left) and I stretched it out a bit more for the folds - thanks farinam I saw that from your post.

I am sooooooo happy and proud of myself and I can't wait to get back in a back another one.  Love it!



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